Asparagus Spear & Wild Mushroom Pilaf

May 16th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped small
1 medium shallot, chopped small
1 cup mixed fresh wild mushrooms (morels, chanterelles, etc)
Pinch of freshly ground nutmeg
1 cup asparagus spears, ends trimmed
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
¼ cup vegetable stock
1 cup brown rice, cooked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 tablespoon fresh mint, chopped

Directions

In a large skillet over medium high heat, add butter and olive oil. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the mushrooms, nutmeg, and asparagus and season with salt and pepper. Add the wine and vegetable stock, bring to a boil, and then reduce to a simmer. Cook until the liquid is reduced by half then stir in the cooked brown rice. Fluff mixture with a fork and sprinkle herbs into pilaf. Serve warm or at room temperature.

Citrus Aioli

May 16th, 2011 § 0 comments § permalink

Makes approximately ½ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Creamy Asparagus Soup

May 16th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

3 tablespoons butter
1 medium yellow onion, chopped
1 medium shallot, chopped
2 cups asparagus stems
1 tablespoon fresh lemon thyme leaves
4 cups vegetable broth (preferably onion-herb or neutral based)
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup heavy cream
Salt
Black pepper

Directions

In a large skillet, over medium high heat, add butter. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the asparagus and sauté a few minutes. Add the lemon thyme and sauté until the asparagus is soft. Add the vegetable stock, lemon zest, and lemon juice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Using an immersion blender, puree into a smooth soup. Slowly blend in the heavy cream. Season to taste with salt and pepper and serve.

Panko Crusted Asparagus Spears with Citrus Aioli

May 16th, 2011 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)

Directions

Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive oil, mustard, cayenne and salt. Place the trimmed asparagus in a shallow baking dish and pour the lemon mixture over, making sure to cover the asparagus completely. In a second shallow baking dish, add the breadcrumbs until evenly distribute at the bottom. Taking one spear at a time, roll the asparagus in the breadcrumbs until evenly coated, then place on a lined baking sheet. When all the spears are coated, place the baking sheets in the oven and bake until the breadcrumbs are browned and the asparagus are tender, about 20 minutes.

Citrus Aioli

Makes approximately ½ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.

Perfectly Steamed Asparagus with Citrus-Garlic Salt Butter

May 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound (about 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup butter
1 tablespoon olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
Maldon salt

Directions

Bring 2 inches of water in a large skillet to a rapid boil. Toss in 1 teaspoon of lemon zest and a pinch of salt. Toss in asparagus making sure they are fully submerged in the water. Cook the asparagus for about 2-3 minutes or until bright green and just tender. Remove asparagus from the pan and immediately submerge in a big bath of ice water. Plunge the asparagus in the ice water until the asparagus is no longer hot but warm or tepid. In a small sauce pan heat the butter, olive oil, garlic, zest and coarse salt until just melted. Drizzle on asparagus and finish with a pinch of Maldon salt.

Spring Gratin of White Asparagus

May 16th, 2011 § 0 comments § permalink

Serves 8

Adapted from Skye Gyngel

Ingredients

¼ cup butter
Salt
12-14 white asparagus spears, trimmed
2 tablespoons fresh lemon thyme
2 tablespoons fresh parsley, plus 1 tablespoon reserved
1 teaspoon lemon zest
1 tablespoon Dijon mustard
½ cup créme fraiche
¾ cup whole wheat breadcrumbs
½ cup pecorino cheese

Directions

Preheat oven to 450°F. Grease a baking dish with butter and sprinkle with salt. Place the trimmed asparagus spears along the bottom of the baking dish, then sprinkle the fresh herbs over the asparagus. In a small bowl, whisk together the lemon zest, mustard, and créme fraiche. Pour mixture over the asparagus. In another bowl, mix together the remaining parsley, breadcrumbs, and pecorino cheese. Sprinkle this mixture over the asparagus and bake for 15-20 minutes, or until lightly brown and golden.

Where Am I?

You are currently browsing the What’s in Season: Asparagus – A Spearing Good Time category at Recipes.